Prep 5 mins
Cook 10 mins
My sis and me came up with this super easy, healthy and quick recipe one evening, cause we had some veggies to use up and were looking for a filling dinner. This is great on its own, but equally so paired with brown rice or asian noodles. Feel free to add or substract veggies of your choice.
- 1 small pak choi, diced (separate leaves and stems as leaves need shorter cooking time)
- 1 bell pepper, sliced into strips
- 1 onion, diced
- 1 garlic clove, sliced
- 2 tomatoes, diced
- 200 g tofu, diced (feel free to marinate it beforehand or use a flavoured one)
- 1 tablespoon oil (I use a chili-infused one)
- Heat oil in a large frying pan or a wok.
- Add in all of the veggies except for the pak choi leaves. Sautee over medium heat for 5 minutes stirring once in a while.
- Season with rosemary and curry powder.
- Add the tofu and sautee for another 5 minutes. Now add the pak choi leaves. Sautee until leaves have shrunken (approx. 2 minutes).
- Remove from heat and stir in any optional toppings. Season with salt to taste.
- Enjoy plain, with brown rice or noodles. :).
Yum! Loved this. Made using 1 pound baby bok choy. Redd bell pepper and a diced jalapeno. Served over jasmine rice. I did use curry powder but skipped the rosemary.
This made a very nice, healthy meal. I added some mushrooms and carrots and a low sodium soy sauce for a little more flavor, but otherwise made as stated. We enjoyed this with some brown rice and stuffed the rice and stir-fry in corn tortillas. Very yummy! Next time I'd like to try this with fresh Rosemary and I think it would give it even better flavor. I'm sure we'll be trying this again. It's a great recipe to play around with. Thanks! Made and reviewed for Aussie/NZ Recipe Swap February 2011.